A velouté sauce (French pronunciation: [vəlute] ⓘ) is a savory sauce that is made from a roux and a light stock.

It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century.

In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux.

The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté).

[1] Sauce velouté often is served on poultry or seafood dishes and is also used as the base for other sauces.